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Sarde In Saor
Sarde in saor (sardèe in saór) are an appetizer based on fried sardines, seasoned with sweet and sour onions, pine nuts and raisins, typical of Venetian cuisine. They are often served as snacks in Venetian bacari. "Saor" means "flavor" in the Venetan. Origins Sarde in saor was invented as a method of preservation used by Venetian fishermen who had the need to keep food on board for a long time or as long as possible. Once the onions were cooked with vinegar and oil, they were laid in layers interspersed with fried sardines in terracotta containers. As time passed by, the recipe acquired more refined taste tones; in fact, raisins were added in order to help digestion and to sweeten mouth and breath of its tasters, with understandable relational implications. The modern recipe also calls for pine nuts. Since the fishermen ate the sarde in saor after a long time had passed from the moment of their preparation, they savored the taste and aroma of a product which was often n ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sarde In Saòr
Sarde is an Indian village in the Tehsil of Uran of the Raigad District of the Indian state of Maharashtra. Demographics As of the 2011 census, Sarde has a total population of 1389. 51% of the population is male, and 10% are aged 0–6. Of the 338 households, 98% belong to the Agri Community where they speak Agri dialect. 2% are from Scheduled Tribes and none from Scheduled Castes The Scheduled Castes (SCs) and Scheduled Tribes (STs) are officially designated groups of people and among the most disadvantaged socio-economic groups in India. The terms are recognized in the Constitution of India and the groups are designa .... The literacy rate is 73% (67% for females, 79% for males). 45% had a steady job of six or more months at the time of the census (main workers), and 3% a less steady job (marginal workers): of the main workers, 42% were cultivators, 12% agricultural laborers, 2% household industry workers, and 45% other workers. References {{Raigad district Villa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fisherman
A fisher or fisherman is someone who captures fish and other animals from a body of water, or gathers shellfish. Worldwide, there are about 38 million commercial and subsistence fishers and fish farmers. Fishers may be professional or recreational. Fishing has existed as a means of obtaining food since the Mesolithic period.Profile for the USA * inadequate preparation for emergencies * poor vessel maintenance and inadequate safety equipment * lack of awareness of or ignoring stability issues. Many fishers, while accepting that fishing is dangerous, staunchly defend their independence. Many proposed laws and additional regulation to increase safety have been defeated because fishers oppose them. Alaska's commercial fishers work in one of the world's harshest environments. Many of the hardships they endure include isolated fishing grounds, high winds, seasonal darkness, very cold water, icing, and short fishing seasons, where very long work days are the norm. Fatigue, physical st ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Of Veneto
Venetian cuisine, from the city of Venice, Italy or more widely from the region of Veneto, has a centuries-long history and differs significantly from other cuisines of northern Italy (notably Friuli-Venezia Giulia and Trentino-Alto Adige/Südtirol), and of neighbouring Austria and of Slavic countries (notably Slovenia and Croatia), despite sharing some commonalities. Overview Cuisine in Veneto may be divided into three main categories, based on geography: the coastal areas, the plains, and the mountains. Each one (especially the plains) can have many local cuisines, each city with its own dishes. The most common dish is '' polenta'', which is cooked in various ways within the local cuisines of Veneto. Polenta once was the universal staple food of the poorer classes, who could afford little else. In Veneto, the corns are ground in much smaller fragments in comparison with the rest of Italy: so, when cooked, it resembles a pudding. Typical of many coastal areas, communiti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Terracotta
Terracotta, terra cotta, or terra-cotta (; ; ), in its material sense as an earthenware substrate, is a clay-based ceramic glaze, unglazed or glazed ceramic where the pottery firing, fired body is porous. In applied art, craft, construction, and architecture, terracotta is the term normally used for sculpture made in earthenware and also for various practical uses, including bowl (vessel), vessels (notably flower pots), water and waste water pipes, tile, roofing tiles, bricks, and surface embellishment in building construction. The term is also used to refer to the natural Terra cotta (color), brownish orange color of most terracotta. In archaeology and art history, "terracotta" is often used to describe objects such as figurines not made on a potter's wheel. Vessels and other objects that are or might be made on a wheel from the same material are called earthenware pottery; the choice of term depends on the type of object rather than the material or firing technique. Unglazed ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Olive Oil
Olive oil is a liquid fat obtained from olives (the fruit of ''Olea europaea''; family Oleaceae), a traditional tree crop of the Mediterranean Basin, produced by pressing whole olives and extracting the oil. It is commonly used in cooking: for frying foods or as a salad dressing. It can be found in some cosmetics, pharmaceuticals, soaps, and fuels for traditional oil lamps. It also has additional uses in some religions. The olive is one of three core food plants in Mediterranean cuisine; the other two are wheat and grapes. Olive trees have been grown around the Mediterranean since the 8th millennium BC. In 2019–2020, world production of olive oil was . Spain was the largest producer followed by Italy, Tunisia, Greece, Turkey and Morocco. San Marino has by far the largest per capita consumption of olive oil worldwide. The composition of olive oil varies with the cultivar, altitude, time of harvest, and extraction process. It consists mainly of oleic acid (up to 83%), with ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vinegar
Vinegar is an aqueous solution of acetic acid and trace compounds that may include flavorings. Vinegar typically contains 5–8% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting simple sugars to ethanol using yeast, and ethanol to acetic acid by acetic acid bacteria. Many types of vinegar are available, depending on source materials. It is now mainly used in the culinary arts as a flavorful, acidic cooking ingredient, or in pickling. Various types are used as condiments or garnishes, including balsamic vinegar and malt vinegar. As the most easily manufactured mild acid, it has a wide variety of industrial and domestic uses, including use as a household cleaner. Etymology The word "vinegar" arrived in Middle English from Old French (''vyn egre''; sour wine), which in turn derives from Latin: ''vinum'' (wine) + ''acer'' (sour). Chemistry The conversion of ethanol (CH3CH2OH) and oxygen (O2) to acetic acid (CH3COOH) takes plac ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Preservation
Food preservation includes processes that make food more resistant to microorganism growth and slow the oxidation of fats. This slows down the decomposition and rancidification process. Food preservation may also include processes that inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut during food preparation. By preserving food, food waste can be reduced, which is an important way to decrease production costs and increase the efficiency of food systems, improve food security and nutrition and contribute towards environmental sustainability. For instance, it can reduce the environmental impact of food production. Many processes designed to preserve food involve more than one food preservation method. Preserving fruit by turning it into jam, for example, involves boiling (to reduce the fruit's moisture content and to kill bacteria, etc.), sugaring (to prevent their re-growth) and sealing within an airtight jar (to prevent reconta ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Frying
Frying is the cooking of food in oil or another fat. Similar to sautéing, pan-fried foods are generally turned over once or twice during cooking to make sure that the food is well-made, using tongs or a spatula, while sautéed foods are cooked by "tossing in the pan". A large variety of foods may be fried. History Frying is believed to have first appeared in the Ancient Egyptian kitchen, during the Old Kingdom, around 2500 BCE.Tannahill, Reay. (1995). ''Food in History''. Three Rivers Press. p. 75 The first record of frying technique in the western world had been traced from a painting in the 16th century which depicted an old lady frying an egg. Variations Unlike water, fats can reach temperatures much higher than 100°C (212°F) before boiling. This paired with their heat absorption properties, neutral or desired taste and non-toxicity, makes them uniquely valuable in cooking, especially frying. As a result, they are used in a wide variety of cuisines. Further advanta ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Venetian Language
Venetian, wider Venetian or Venetan ( or ) is a Romance language spoken natively in the northeast of Italy,Ethnologue mostly in the Veneto region, where most of the five million inhabitants can understand it. It is sometimes spoken and often well understood outside Veneto: in Trentino, Friuli, the Julian March, Istria, and some towns of Slovenia and Dalmatia (Croatia) by a surviving autochthonous Venetian population, and Brazil, Argentina, Australia, Canada, the United States, the United Kingdom, and Mexico by Venetians in the diaspora. Although referred to as an "Italian dialect" ( vec, diałeto, links=no, it, dialetto) even by some of its speakers, the label is primarily geographic. Venetian is a separate language from Italian, with many local varieties. Its precise place within the Romance language family remains somewhat controversial. Both Ethnologue and Glottolog group it into the Gallo-Italic branch. Devoto, Avolio and Ursini reject such classification, and Tagliavin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Venetian Cuisine
Venetian cuisine, from the city of Venice, Italy or more widely from the region of Veneto, has a centuries-long history and differs significantly from other cuisines of northern Italy (notably Friuli-Venezia Giulia and Trentino-Alto Adige/Südtirol), and of neighbouring Austria and of Slavic countries (notably Slovenia and Croatia), despite sharing some commonalities. Overview Cuisine in Veneto may be divided into three main categories, based on geography: the coastal areas, the plains, and the mountains. Each one (especially the plains) can have many local cuisines, each city with its own dishes. The most common dish is ''polenta'', which is cooked in various ways within the local cuisines of Veneto. Polenta once was the universal staple food of the poorer classes, who could afford little else. In Veneto, the corns are ground in much smaller fragments in comparison with the rest of Italy: so, when cooked, it resembles a pudding. Typical of many coastal areas, communities a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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